Please enter the email you’re using for this account.
Meat
Easy
10 Servings
Allergens 
No Allergens specified
2 Hours
Diets
No Diets specified
This soup is as flavorful as they come, and it couldn’t be any better for an all-in-one supper! Serve it alongside fresh rolls first, and then use the turkey roast sliced as your main with a salad on the side. There you have it — minimum prep and you’re good to go!
1 large onion, diced
oil, for sautéing
1- 2 pound (1 kilogram) turkey roast
2 medium zucchini, peeled and halved
1 large parsley root, peeled and halved
1 large turnip, peeled and halved
1/2-3/4 ounce (15–20 grams) fresh dill, according to taste
5 potatoes, peeled and cut into quarters
8-10 cups water
1 tablespoon salt
In a large stock pot, sauté onion in oil until golden. Add remaining ingredients and bring to a boil. Lower heat and simmer for one and a half hours. Remove turkey roast from pot and trim ends. Chop up trimmed pieces and return to pot.
Using an immersion blender, blend soup with vegetables. Adjust seasoning to taste
Food and prop styling by Renee Muller
Photography by Moishe Wulliger
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation